What I've done is cut part of the top off, cut them in half, drizzle with olive oil, balsamic vinegar and sprinkle salt/pepper on them, wrap in foil and then cook in the oven for 20 minutes or so at 400 degrees. Unwrap the goodness, suck on the leaves and then eat the heart with vigor.

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.

Pulse 2 cloves garlic, chives and parsley in a food processor just to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now you should adjust to your liking. See if it needs more salt and garlic, and also thin with a tablespoon or two of water if needed. Note, that it will thicken a bit as it's refrigerated so if it appears thin, don't worry!

Transfer to a tightly sealed container and chill until ready to serve.

I tried stuffing them and baking them for the first time yesterday. They were really good! I steamed them, removed the choke, and stuffed them with a mixture of breadcrumbs, walnuts, olives, tomatoes, nooch, and lemon zest. Then I drizzled them with a bit of olive oil and baked till the crumbs had browned.

Use some to make the Eggplant and Artichoke alla Napoletana in VWAV. I always makes tons extra of the artichoke ragout and use it for days mixed with pasta and pesto or in a veggie wrap.

_________________blog!twitter!facebook!etsy!xgfx - Review Squadron Team!My vulva serves at least 50 people, if you know what I'm sayin'. - just mumblesThe day Joy stops coming out of my anus is the day that something else awesome stops doing whatever it is also doing. - Mars

Pulse 2 cloves garlic, chives and parsley in a food processor just to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now you should adjust to your liking. See if it needs more salt and garlic, and also thin with a tablespoon or two of water if needed. Note, that it will thicken a bit as it's refrigerated so if it appears thin, don't worry!

Transfer to a tightly sealed container and chill until ready to serve.

Mmmm...i have all these ingredients in my fridge right now. Making this tonight. How long does it usually keep refrigerated?